Also known as Khichi, Kichadi and Kitchri, this recipe owes its origins to an ancient Indian comfort food dish of boiled rice and pulses. During the British Raj, it evolved into a popular breakfast food incorporating smoked fish, boiled eggs, nuts and other dried fruits. It travelled to the homeland, and provided a robust start for the day in Britain for generations. I make it as an evening dish, although I imagine that, given its raisins and boiled eggs it would be very acceptable first thing in the morning. Also, it is a useful way of using up any rice and gravy left over from last night’s curry.


1 spring onion, finely chopped.

¼ cup frozen peas.

¼ cup frozen sweet corn.

¼ cup raisins.

4 dried apricots, chopped.

¼ cup cashews.

1/2 red capsicum, finely chopped.

1 tablespoon curry powder.

2 tablespoons plain flour.

50g butter.

2 cups beef stock.

2 cups cooked white rice.

1 310g can smoked fish fillet.

3 hard boiled eggs, halved.

¼ cup chopped coriander greens for garnish.



Mix the spring onion, peas, sweet corn, raisins and capsicum together in a small bowl and set aside. Mix the curry powder and the flour together in a small bowl and set aside. In a sauté pan or wok, melt the butter over a hot flame. When melted, stir in the flour/curry mixture and stir until foaming.

Add the stock, pouring slowly and stirring constantly until thickened. Stir in the rice, fish and the onion mixture and continue to cook gently for several minutes until all the ingredients are thoroughly mixed and hot. Pour into a serving bowl, garnish with the boiled egg segments and coriander serve.


Serves: 2.


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